Pot Roast with Carrots and Potatoes.

Here’s a classic, comforting Pot Roast with Carrots and Potatoes 🥕🥔
Simple, hearty, and perfect for a family meal.

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Pot Roast with Carrots and Potatoes

Ingredients (serves 4–6)

• 3–4 lb (1.4–1.8 kg) chuck roast

• Salt and black pepper

• 2 tbsp vegetable oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 2 cups beef broth

• 2 tbsp tomato paste (optional, adds richness)

• 1 tsp dried thyme or rosemary

• 1 bay leaf

Vegetables

• 4–5 carrots, peeled and cut into chunks

• 1½–2 lb potatoes, halved or quartered

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Instructions

1. Sear the roast

1. Preheat oven to 325°F / 165°C.

2. Pat roast dry and season well with salt and pepper.

3. Heat oil in a large oven-safe pot or Dutch oven.

4. Sear roast on all sides until deep brown.

5. Remove roast and set aside.

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2. Build the flavor

1. In the same pot, add onion and cook until soft.

2. Add garlic and cook 30 seconds.

3. Stir in tomato paste (if using).

4. Pour in beef broth, scraping up browned bits.

5. Add herbs and bay leaf.

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3. Slow cook

1. Return roast to the pot.

2. Cover and cook in oven for 2½–3 hours, until fork-tender.

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4. Add vegetables

1. Add carrots and potatoes around the roast.

2. Cover and cook 45–60 minutes more until vegetables are tender.

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Serve

• Slice or shred the beef

• Spoon pan juices over the top

• Great with crusty bread or a simple green salad

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Tips & Variations

• For extra richness, add a splash of Worcestershire sauce

• Want thicker gravy? Remove meat & veggies, then simmer juices with a cornstarch slurry

• Can also be made in a slow cooker or Instant Pot

If you want one of those versions, just let me know